These mini chocolate chip muffins are a tasty treat that’s perfect for a quick snack or breakfast, but so delicious that you could make them for a party. Bursting with chocolate flavor, these cute little muffins will be a big hit with the whole family!
Sometimes you just want a little something sweet, and these mini chocolate chip muffins are the perfect bite-sized treat to satisfy your sweet tooth. Everyone loves mini muffins, and this is one of our favorite muffin recipes. With a fluffy texture, the perfect amount of sweetness, and plenty of rich chocolate chips, these delicious muffins are sure to be a crowd-pleaser at parties and potlucks.
These mini chocolate chip muffins can be made in advance, are easy to prepare, and are so good that you’ll always want to have some on hand. In fact, the only problem you’ll have with these treats is that it’s hard to stop at just one!
Table of Contents
Why We Love This Recipe
- You can serve these versatile treats as a delicious breakfast, an easy dessert, or a perfect snack.
- These mini muffins are the perfect size for your child’s lunch box, or for when you want just a little something sweet.
- Homemade muffins make a perfect treat for school bake sales, classroom events, or giving as gifts.
- You can make them ahead of time and they taste just as good the next day.
Ingredients
- Butter
- White sugar
- Eggs
- Vanilla extract
- Buttermilk
- Sour cream or plain Greek yogurt
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Mini chocolate chips (regular chocolate chips will also work)
How to Make Mini Chocolate Chip Muffins
Step One: Prepare the Batter
- Preheat the oven to 400 degrees. Place cupcake liners in a mini muffin tin and set aside.
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda, then set the dry ingredients aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs 1 at a time, followed by the vanilla extract and sour cream, mixing after each addition.
- Alternately add portions of the flour mixture and the buttermilk, mixing between each addition and ending with the buttermilk.
Step Two: Bake the Muffins
- Fold in the chocolate chips with a rubber spatula, reserving a few to sprinkle on top.
- Add the muffin batter to the prepared tins and bake in the preheated oven for 10 minutes.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack. Serve warm.
Tips and Suggestions
- To check if your muffins are done, you can gently press the tops of the muffins in the middle of the pan. If they bounce back, they’re ready!
- Take care not to overmix your batter – this can result in dry muffins.
- If you have a cookie scoop, try using it to fill your muffin tins. It works great for mini muffins and lets you fill the muffin cups quickly with no mess.
Variations
- Add some white chocolate or peanut butter chips in addition to (or instead of) the chocolate chips.
- Omit the chocolate and turn these into blueberry muffins by adding some fresh or frozen blueberries.
- Add some of your favorite chopped nuts to the batter. Walnuts or pecans would both be delicious.
- Use a regular sized muffin pan and make traditional muffins or go even bigger with jumbo muffins. With larger muffins, regular size chocolate chips will work best.
How Do I Store Mini Chocolate Chip Muffins?
Store these in an airtight container to prevent them from drying out. They should keep for 2-3 days at room temperature or up to a week in the fridge.
Can I Freeze Mini Chocolate Chip Muffins?
Absolutely – you may even want to make extra for the freezer. First place them on a cookie sheet and freeze them. Once frozen, you can move them to a freezer bag. When ready to serve, you can just heat them in the microwave for a few seconds.
What if I Don’t Have Mini Muffin Liners?
No problem – you can make these without liners. You’ll just need to spray your muffin tin thoroughly with cooking spray to prevent sticking.
Mini Chocolate Chip Muffins
Equipment
- mini muffin tin
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400 degrees and place mini cupcake liners in baking pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon and set aside.
- Cream the butter and sugar until light and fluffy.
- Add eggs 1 at a time and then add vanilla, and then sour cream and mix well.
- Add the flour mixture and the buttermilk alternating and ending with the buttermilk.
- Stir in the chocolate chips reserving some to sprinkle on top.
- Add the batter to the lined muffin tins and bake for 10 minutes.
- Allow muffins to cool in pan for 10 minutes before removing to a cooling rack.
Nutrition
Did You Make This Recipe?
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